The new Annie Dennis cook book

Put a deep frying pan on the fire, with a generous allowance of either good butter or fresh lard. The frying pan to do its work correctly must be as hot as it can be. Meanwhile take four fresh eggs, break them and beat well; add to these half a small onion, a piece of butter the size of a walnut, a dash of cayenne, and a little cinnamon. Now take four fresh eggs, break them and beat well; add to these the pulps of three tomatoes. Next melt a lump of cheese as large as a silver dollar, and pour in quickly with the beef; stir the mixture well, and put in a hot frying pan. Saute it; that is, keep it tossing about in the pan, letting it have no chance to brown, or let it burn, but seeing that it is thoroughly cooked, which will be in about twenty minutes. Serve it on a hot, covered dish, and garnish with slices of cold boiled eggs, dipped in mayonnaise. A Yankee Dish Baked beans are good for supper if they have pepper sauce poured freely over them. Eat them with plain white onion pickles. Salted Almonds Shell one pound of almonds; cover with boiling water; let stand five minutes; remove the skins and dry thoroughly. Put in a large pan a small piece of butter, and when melted, turn in the almonds, stirring rapidly until every nut is shining with butter. Then sprinkle over them a tablespoonful of salt, mixing so that every nut shall be coated. Then put the pan on the bottom of the oven and let it remain (shaking and stirring frequently, until the nuts are a light yellowish brown, when they will be crisp and delicious. Welsh Rarebit Quarter of a pound of rich cream cheese, quarter of a cupful of cream or rich milk, one teaspoonful of mustard, half a teaspoonful of salt, a few grains of cayenne pepper, one egg, one teaspoonful butter, four slices of toast. Grate or break the cheese into small pieces; put it with the cream into a double boiler; toast the bread, and keep hot; mix mustard, salt and pepper; add the egg, and beat well. When the cheese is melted, stir in the butter, eggs, etc., and cook two minutes, or until it thickens, but do not let it curdle; pour it over the toast. White wine may be used instead of cream. Cheese Souffles Grate three pounds of Parmesan cheese, whip half a pint of rich cream, and a tablespoonful of aspic jelly together until frothy; add the grated cheese, season with a dash of cayenne, a little salt, and a few drops of French mustard ; fill the little moulds with the mixture, grate cheese over the tops, and set on ice to get firm. Savory Cheese Pie Put a small cupful of grated cheese into a saucepan with a cupful of milk and a small piece of butter. When melted, add a cupful of bread crumbs, two beaten eggs, and a little salt. Pour into a buttered pie plate and bake until brown. Cheesed Crackers Snow flakes, or any other dry crackers can be made more palatable this way : Spread the butter on them ; sprinkle with grated cheese; put in a hot oven and slightly brown. Serve cold. They are nice with after dinner coffee, or for lunch. Scalloped Cheese